Serves: 4
Prep. Time: 2:40

1/4 cup lime juice
3 Tbls. olive oil
4 cloves garlic (crushed)
3 tsp. soy sauce
1 tsp. salt
1/2 tsp. liquid hickory smoke
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1 lb. boneless chicken breasts
2 Tbls. water
1/2 tsp. lime juice
1 dash salt
1 dash black pepper
1 lrg. Spanish onion (sliced thin)
1/2 med. green bell pepper (sliced thin)
1/2 med. red bell pepper (sliced thin)
1/2 med. yellow bell pepper (sliced thin)

1. Combine 1/4 cup lime juice, 2 Tbls. oil, garlic, 2 tsp. soy sauce, 1 tsp. salt, liquid smoke, cayenne pepper, and 1/4 tsp. black pepper in a sealable plastic container, add chicken to container, cover, and refrigerate for at least 2 hours.
2. Combine water, 1 tsp. soy sauce, 1/2 tsp. lime juice, and a dash of salt and pepper; set aside.
3. Cut chicken into strips and place in a large skillet. Pan-fry over a medium-high heat until fully cooked, then set aside and keep warm.
4. Using the large skillet over medium-high heat, cook onion and peppers in remaining 1 Tbls. oil until brown; remove from heat; pour reserved liquid mixture over onions and peppers.
5. Toss together meat, onions, and peppers.
6. Serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole.

Tips:

• I make sure to marinade at least overnight; the taste from the marinade is so good, I like to make it stronger.
• You can steam the peppers and onions rather than sauté them, as it cooks them evenly and retains their color perfectly.
• You can easily substitute steak for chicken (add approx. 50 calories per serving). I recommend grilling the steak rather than pan-frying it.